Crèmeschnitte
CHF 5.10
Description
It must be crispy and buttery with an airy vanilla crème and the obligatory sugar icing on top. We also put a little raspberry gelée into our millefeuille, to give it a bit of a blush.
Additional information
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CHF 5.10
It must be crispy and buttery with an airy vanilla crème and the obligatory sugar icing on top. We also put a little raspberry gelée into our millefeuille, to give it a bit of a blush.
| Unit |
|---|
